cod'ead wrote:
Not the tinned stuff I hope.
Apart from not eating offal, I also never eat anything grey or drink anything blue...
... or cod because it's a bottom-feeder ... but you'll happily eat crab
Picky bvgger.
Anyways ...usually it's fresh-ish looking tuna steak (probably defrosted from frozen at the mongers), fried in a stripy pan and cut into strips or cubes.
Cooked right through mind, none of that seared nonsense or sashimi lookey-likey. (Same goes for swordfish for me, I can be picky too you know).
This time, however, it came from a tin ... not the grey or even pinky-grey type, it was the pale-beige, a lighter-flavoured tuna, cut from a different part of the body I think, not salty and in a light olive oil, from a Spanish company ... can't check properly because the tin was taken away in the recycling.
You'd have loved last night's calves liver, offal-ly nice with onions, fresh peas, sauted cubed spuds and a light marsala sauce.
I never eat or drink anything blue though, you'll be pleased to note.
Oh, except red cabbage, which is blue-ish when raw, hence the Germans call it blaukraut.
